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Pear Tarte Tatin
- 150g Plain flour
- 125g Yeo Valley butter, at room temperature
- 65g caster sugar
- 1-2 tbsp cold water
- 450g small dessert pears eg Rocha, peeled and cored
- 75ml Yeo Valley toffee yogurt plus some to serve
Directions:View on BBC Good Food
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